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Fried Pork Pies

Filling:
1 1/2 tablespoons vegetable oil
1 tablespoon flour
1/4 pound ground chuck
3/4 pound ground pork
1 cup onion -- chopped
1/2 cup green onion and tops -- chopped
1/4 cup parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon oregano


Pastry:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup shortening
2 eggs -- beaten
1/2 cup milk
vegetable oil for frying


FILLING: Mix oil and flour in a 10-inch skillet. Add next four ingredients. Cook until meat is no longer pink. Add seasonings. Drain excess oil from the cooked mixture. Cool before placing filling in pastry dough.


PASTRY DOUGH: Sift flour, salt, and baking powder in a 1-quart bowl. Mix well. Cut in shortening. Mix milk and beaten eggs and add to flour mixture. Divide dough into 10 portions. Place one portion on a floured board and roll into a circle approximately 7 inches in diameter. Use a lid or saucer to cut into a circle about 6 inches in diameter. Place several tablespoonfuls of the meat mixture on one edge of the pastry.


Fold dough over. Dampen edges with water. Crimp edges together with a fork. (Make other pies in same manner.) Preheat oil to 350F in a deep fat electric fryer. Place pies in oil and fry until golden brown. Remove from oil and drain on absorbent paper.


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